Aloo Patta Gobhi Curry - Potato Cabbage Stir Fry

Sometimes even simple dry curries are a perfect accompaniment for Indian breads like Roti / Naan etc. Especially, for kids lunchbox, a dry curry would be so good. We can even stuff the dry curry inside chapati and roll it and keep it in lunch box. Aloo (Potato) masala is one such dry curry which we can just spread it in chapati and roll it. In the same way, we can make cabbage-Potato Stir-Fry and serve with roti or stuff inside roti and roll it. Very simple to make Dry curry. Try this Aloo Patta Gobi Subzi (Cabbage Potato Stir-Fry) and I'm sure you will love it!

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Recipe in Text Format

Aloo Patta Gobhi Curry - Potato Cabbage Stir Fry

Preparation Time

10 mins

Cooking Time

30 mins

Servings

3 - 4

Recipe Category

Accompaniment for Indian Bread

Recipe Cuisine

North Indian

Aloo Patta Gobhi Curry - Potato Cabbage Stir Fry

Ingredients:

Cabbage (Patta Gobhi)

200 grams

Potato (Aloo)

250 greams

Cooking Oil

2 table spoon

Hing

1/4 tea spoon

Cumin Seeds

1 tea spoon

Green chilli

1

Coriander Powder

2 teaspoon

Turmeric Powder

1/2 teaspoon

Garam Masala Powder

1 teaspoon

Salt

To Taste

Coriander Leaves

1 handful

Curry Leaves

1 handful

Aloo Patta Gobhi Curry - Potato Cabbage Stir Fry

Method

Cube the Potatoes and keep and soak it in water. Chop the cabbage and keep it aside.

Once cumin seeds start to sputter add 1/2 teaspoon of Turmeric, two teaspoon of Coriander powder, chopped green chillies and sauté it for about 30 seconds. Make sure that you keep the flame in low and don't let the masala burn.

Add the Potatoes and mix well. Also add the salt (for about 1 teaspoon). Place a lid and cook the Potato in low flame about 10-12 minutes. Sauté it occasionally.

Add the cabbage and mix well. Place a lid and cook it in low flame for about 10-12 minutes. Mix it in between so that it does not stick into the vessel or burn

Optional - Add one teaspoon of Garam Masala and mix well. Add the fresh coriander leaves and remove it from flame

Home Maker. Born in a Brahmin family in Kallidaikurichi, Tirunelveli District. Inherited the secret of making tastier brahmin recipes from her mom and mother in law. Expertise in preparing Tirunelveli, Nagercoil and Kerala Food Stuffs.Now settled in Chennai with my son and daughter-in-law. Along with my DIL Sowmya Venkatachalam, I publish all the recipes. Sowmya is now fully taken up the responsibility and I am guiding her as she has a lot of passion to cooking.